Vegetable Risotto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 523 cal. | (25 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 15.7 μg | (26 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 113 mg | (119 %) | ||
| Potassium | 518 mg | (13 %) | ||
| Calcium | 228 mg | (23 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 13.3 g | |||
| Uric acid | 97 mg | |||
| Cholesterol | 54 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 250 grams Kohlrabi
- 2 small Hungarian wax peppers (red)
- 1 onion (White)
- 2 Tbsps butter
- 300 grams Arborio rice
- 100 milliliters white wine
- 1 l Vegetable broth
- salt
- peppers
- 1 Tbsp chopped parsley
- 50 grams grated Parmesan
- 2 Tbsps butter
- 50 milliliters Whipped cream
Preparation steps
Rinse and peel the kohlrabi. Remove the nicest green leaves and finely chop (dispose of the others). Dice the flesh into small cubes. Rinse the peppers, cut in half, remove seeds and white inner membrane, and dice into small cubes. Peel the onion and chop very fine. Melt the butter in a large saucepan and sauté onion and kohlrabi until soft.
Add the rice, stirring constantly until translucent. Deglaze with white wine and let the liquid evaporate. Add half of the hot vegetable broth to the rice and over medium heat stir until the liquid has almost evaporated.
Mix in the diced peppers, chopped kohlrabi leaves, and the remaining vegetable stock and simmer, stirring, until the rice is done (about 20 minutes total). Stir in the Parmesan, butter, and cream. Serve immediately on warm plates and garnish with parsley.
